Creamy Asparagus Pasta

• Vegetarian

• Produce

  • 9 oz Asparagus, fresh

• Refrigerated

  • 2 cups Soy milk

• Condiments

  • 1 For the white sauce
  • 1 tsp Mustard

• Pasta & Grains

  • 9 oz Penne pasta

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 2 Black pepper
  • 2 Sea salt

• Oils & Vinegars

  • 4 tbsp Olive oil

Found on lovingitvegan.com

Description

Ingredients

• For the Asparagus:
• ~9 oz (250g) Fresh Asparagus
• 1 Tbsp Olive Oil
• Sea Salt
• Black Pepper
• For the Pasta:
• ~9 oz (250g) Penne Pasta (half a package)
• For the White Sauce (Bechamel):
• 2 Tbsp All Purpose Flour
• 3 Tbsp Olive Oil
• 2 cups Soy Milk
• Sea Salt
• Black Pepper
• 1 tsp Mustard

Directions

• Place the asparagus onto a parchment lined baking tray. Brush with olive oil and sprinkle with sea salt and black pepper. Bake in the oven at 425°F (220°C) for 10-12 minutes until soft and cooked.
• Cook the penne according to package instructions.
• Heat up the oil for the white sauce in a pot. When the oil is hot, add the flour and stirring constantly fry the flour in the oil for a few minutes, do not let it burn.
• Add the soy milk (or other non-dairy milk) and stirring all the while bring to the boil and continue stirring until the sauce begins to thicken. Continue to stir until desired consistency is reached, bearing in mind that it will continue to thicken as it cools.
• Add sea salt, black pepper and mustard to taste.
• Stir in the asparagus and then add the penne and toss together.
• Serve with some vegan parmesan cheese.

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